The menu.

Plump raisins steeped in dark rum, folded into a slow-churned cream base. The grown-up scoop on the menu — and the one BGC regulars order without looking.

Stone-ground ceremonial matcha swirled with slow-cooked dulce de leche. Bitter, caramel, vegetal — the signature pour for matcha hunters in Bonifacio.

Fresh-pressed Batangas calamansi, no dairy, deeply Filipino. The PH-only scoop — you'll only find this one in Taguig and Alabang.

Six pieces, fried-to-order, dusted in cinnamon sugar. Served with warm dark-chocolate dip. The thing nearly every BGC table orders within five minutes of sitting down.

Our cinnamon roll, rebuilt around purple yam from Bohol. A small Filipino remix on a European base.

Double-shot espresso over condensed milk and cold milk. The afternoon work-fuel order at our BGC counter.

Made-to-order gelato cake. Calamansi sorbet shell, dulce de leche heart, toasted-meringue jacket. 48-hour notice, serves 8.